Two Michelin-starred chef Sat Bains offers an unprecedented view into his past recipes & philosophies on food in his award-winning autobiographical cookbook The book is an autobiographical cookbook that follows the tasting menu format at Restaurant Sat Bains featuring 68 in-depth recipes demonstrating how research development & creativity play a vital role in Sat's food pairings & flavour combinations The recipes are presented in 7 courses mirroring the tasting menu at the restaurant but with the addition of Sat's famous Ham Egg Peas which took him through to the final of the Great British Menu The 7 courses are Introduction Savouries Main Course Crossover Chocolate Cheese & To Finish The book details the theories thought process & evolution that shape the Sat's food & offers an exclusive opportunity to order dishes featured within the book when dining at Restaurant Sat Bains even when they're not on the restaurant's current menu With a foreword by Heston Blumenthal & contributions from Rene Redzepi & 35 of the world's greatest chefs & photography by John Arandhara Blackwell